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Charcoal-Broiled Duck Breasts

Anonymous Tue May 23 19:36:57 2006

4 medium duck breast filets

4 slices bacon

2 beef bouillon cubes

1 cup water

1 tablespoon red current jelly

1/2 tablespoon dry mustard

1 tablespoon sherry

1 tablespoon brandy

1/8 tablespoon marjoram

1/8 tablespoon oregano

grated rind of 1 orange

1) Rinse the duck breasts and pat dry, then wrap each filet with a slice of bacon (same as

for a filet mignon) and season with salt and pepper to taste. Grill over hot coals for exactly 2

minutes per side. 2) Dissolve the bouillon cubes in water in a chaffing dish or electric

skillet, and stir in the jelly, mustard, sherry, brandy, and spices, simmering `until thickened.

Stir in the orange rind and add the filets. 3) Cook for 5 min. or `until med. rare, basting

constantly Posted to the BBQ List by Rock McNelly on Mar 26, 1998.

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